Lemon Oregano Chicken

I finally finished my first semester of Grad school, so I'm out of my little cave! And back at it with cooking. My husband and I just took the most amazing trip to Italy last week for a friend's wedding and not only was it the most magical time, it inspired me to start cooking again. If you haven't been to Puglia, Italy, I highly recommend it!

It's also the start of my favorite food season, SUMMER! I'm not a big chicken person, as I find it pretty bland most of the time. But this dish did it for me! The lemon and fresh oregano give it that fresh feel that makes you want to sit outside, sip some wine and watch the stars. This is definitely going to be my go-to summer dish.

Ingredients: 

• 1 whole chicken or 4 chicken breast
• 1/4 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• juice + zest of 1 lemon
• 1/4 cup fresh oregano, chopped
• 2 tablespoons fresh thyme, chopped
• 2 cloves garlic, minced or grated
• pinch of crushed red pepper flakes
• kosher salt and pepper

First mix the olive oil, balsamic, lemon, garlic, oregano, pepper flakes and thyme in a bowl. Add it to a big zip lock bag and add the chicken. I used the 4 chicken breasts as I found it a little easier. Put in the fridge to marinate for 1-4 hours. 

Heat a large skillet on medium high and add the chicken and season with salt and pepper. I flipped the chicken every 5 minutes for about 20 minutes. Depending on how big your chicken is it may take longer or shorter. Just make sure its cooked all the way through!